Christie's

Year by year

Inspections

1. Jan 19, 2024 Routine Score 89
   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     Store soiled wiping cloths not on work station

   • Not serious Core (1 points)

     Light bulbs, light shields provided

     Replace missing lights under vent hood system

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     Clean vent hood filter - several dirty Encrusted grease build-up at side of fryer

   • Not serious Priority Foundation (2 points)

     Sanitizing solutions, testing devices

     Provide chemical test strips, bleach and Quat sanitizer

   • Not serious Core (1 points)

     Store equipment & utensils in a clean, dry place

     Properly store utensils/ice scoop in clean container

   • Serious Priority (3 points)

     Toxic items labeling-non original container

     Chemical spray bottles observed not labled

   • Not serious Priority Foundation (2 points)

     Accredited food handler certificate - 60 days

     All food handler must be trained in food safety - 30 days

2. Mar 14, 2023 Routine Score 91
   • Serious Priority (3 points)

     Clean Sight and Touch

     Observed dirty can opener blade.

   • Not serious Priority Foundation (2 points)

     Individual, disposable towels

     Observed no paper towels at bar handwash sink.

   • Not serious Core (1 points)

     Outer door: solid,selfclosing,tightfitting

     Observed gaps at back door.

   • Not serious Core (1 points)

     Storing the food where it is not exposed to splash, dust, or other contamination

     Observed dirty fan covers in WIC's.

   • Not serious Core (1 points)

     Lockers to be used to store personal items

     Store all personal items in appropriate place.

   • Not serious Core (1 points)

     Handwashing signage

     Need handwash signage at all handwash sinks.

3. Sep 15, 2022 Routine Score 85
   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     Keep hot hold food at 135 F or higher at all times. Observed cooked meat at 89.6 F and refried beans at 125 F

   • Serious Priority (3 points)

     Clean Sight and Touch

     Clean mold in ice machine and inside dirty microwave

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - used for other purpose

     Observed fruit trays stored in handwash only sink

   • Not serious Core (1 points)

     Pest control-routine inspections for

     Observed flies in kitchen

   • Not serious Core (1 points)

     Storing the food at least 15 cm (6 inches) above the floor

     Observed food boxes sitting on floor in WIF. Keep 6 inch off floor

   • Not serious Core (1 points)

     In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

     Observed utensil with no handles in dry-ingredient bin. Provide handle and keep upright

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     Clean shelves in WIC

   • Not serious Core (1 points)

     Light bulbs, light shields provided

     Repair lights under venthood and in server area

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     Repair faucet handle at handwash sink (server area) No running water

   • Not serious Core (1 points)

     Other Violations

     Post 'choking poster' up for public view

4. Dec 20, 2021 Routine Score 80
   • Not serious Priority Foundation (2 points)

     Approved Food Contact Equip.

     REMOVE ALL ABSORBENT MATERIALS

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     EXPIRED 12/7/2021

   • Not serious Core (1 points)

     Handler-Certificate Not on site

     PROVIDE FOOD HANDLERS

   • Serious Priority (3 points)

     Hand sink water temperature below 110'F

     MAINTAIN HOT WATER AT 110F

   • Not serious Core (1 points)

     Outer openings:closing holes, gaps

     RESEAL AROUND BACK DOOR

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

     NO RFSM

   • Serious Priority (3 points)

     When to wash hands before donning new gloves

     DONNING GLOVES WITHOUT WASHING HANDS

   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

     PERSONAL DRINKS ( OPEN CONTAINER ) DRINKING IN PREP AREA OVER CUSTOMERS' FOOD

   • Not serious Core (1 points)

     Keep utensils handles upright or protected

     PROVIDE A SCOOP WITH A HANDLE

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     ZUCCHI 47.1

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     CLEAN GASKETS

5. Apr 27, 2021 Routine Score 80
   • Not serious Priority Foundation (2 points)

     Food-contact surfaces. smooth, non-absorbent and easily cleanable

     REMOVE ALL ABSORBENT MATERIALS

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

   • Not serious Priority Foundation (2 points)

     Sanitizing solutions, testing devices

     PROVIDE NEW TEST STRIPS

   • Serious Priority (3 points)

     Hand sink water temperature below 110'F

     MAINTAIN HOT WATER AT 110F

   • Not serious Core (1 points)

     Cutting surfaces.

     RESURFACE CUTTING BOARDS

   • Not serious Core (1 points)

     Thawing. under running water criteria

     IMPROPER THAWING OF MEAT

   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

     PERSONAL DRINKS STORED ON FOOD EQUIPMENT WITH CUSTOMERS' FOOD

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     BATTER 76.1 & 68.9 PEPPERONI 46.7 f

   • Not serious Core (1 points)

     Conditions of Permit-in use of food equipment

     POST SIGN” CURRENT HEALTH INSPECTION IS AVAILABLE UPON REQUEST”

   • Not serious Core (1 points)

     Clean vent syst:Intake/exhaust air ducts

     CLEAN FAN VENT COVER

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

     NO RFSM ONSITE

   • Not serious Priority Foundation (2 points)

     Food packaged in a establishment, shall be labeled as specified in law

     LABEL ALL CONTAINERS